Taro Rice Cake

In Taiwan, taro is being used a lot in sweet or savory dishes, such as taro rice noodles, taro cake, taro pastry, etc. Soft and smooth in texture, taro becomes well-loved food for many people. Today, we are going to make one of the popular Taiwanese snacks “Taro rice cake”. I promise that once you get a bite of it, you won’t be able to stop with its chewy texture and rich taro flavor.

YIELD: For 2~3 people | PREP TIME: 50 mins | COOK TIME: 20 mins

Ingredients

Taro Rice Cake Ingredient
  1. Lotus root starch (Careful, Do not use lotus root starch which mixed with other starch. We need to use pure lotus root starch for this recipe)
  2. Taro 500g
  3. White sugar 100g
  4. Warm water 400g

Tools & Equipment

Blenders

Blendtec E600A0801-A1GA1D Chef 600 Countertop Blenders

Pots and Pans

Oster Corbett Forged Nonstick Cookware Set

Instructions

1. Peeling and grate the taro first. (When peel the taro, you can wear gloves to avoid your hands are itchy. And you can grate by machine or hands are both ok.) Put taro shreds on a plate, and put them into the steam cooker (or rice cooker) to steam for 10 minutes.

Peeling and grate the taro first
steam for 10 minutes

2. While taro shreds are steamed, put lotus root starch, white sugar, warm water, and 1/2 teaspoon salt in the blender, and then stir them until the batter is completely mixed. Place aside.

put lotus root starch in the blender
put white sugar in the blender
put warm water in the blender
put teaspoon salt in the blender
stir them until the batter is completely mixed

3. After the taro shreds are cooked, pour the batter into a heat-resistant container. Add taro shreds in the container and stir well instantly. (We use the heat of taro to heat the batter, it can make taro shreds evenly spread in the batter.)

pour the batter into a heat-resistant container
Add taro shreds in the container
stir well instantly

4. Put the mixed batter into the steam cooker again and steam for 30 minutes. Take the taro rice cake out from the steam cooker and place it aside until it’s cool. (When you see the taro rice cake in a transparent condition, it’s a mean success.)

5. Put the rice cake in the fridge for about 2 hours.

6. Take the rice cake out of the fridge and cut it into about a 1-inch cube with an oiled knife.

Take the rice cake out of the fridge
cut it into about a 1-inch cube with an oiled knife

7. Heat the vegetable oil in a nonstick pan over medium heat. Fry the taro rice cake in the pan until the skin is evenly golden brown.

Heat the vegetable oil in a nonstick pan over medium heat
Fry the taro rice cake in the pan until the skin is evenly golden brown
evenly golden brown
golden brown

8. Serve the Taro Rice Cake. (Enjoy it before it gets cold)

Finish and enjoy

Serve the Taro Rice Cake